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Grilling For All Seasons
By Rick Browne
ISBN: 1416207821
Publisher: Sellers Publishing
Publication date: September 2009
Format: Paperback
Number of recipes: 95
List price: $18.95
Type: Entertaining: Barbecuing/Grilling
Sample recipe: Cajun Deep-Fried Turkey
Ambitions
Intended audience: novice advanced beginner good home cook gourmet professional
Apparent goal: stocking stuffer sampler comprehensive encyclopedia coffee-table
Meal part: all breakfast/brunch lunch dinner dessert
Competition: outclassed a bit behind in the pack strong challenger likely champ
Content
Variety: too little too much unusual nice mix just right
Practical recipes: <20% <40% <60% <80% ≥80%
# of ingredients: ≤4 ≤7 ≤10 ≤12 >12
Ingredient hunt: airfare required online specialty store supermarket pantry
Recipe complexity: too hard simple medium challenging professional
Instructions: inadequate verbose minimal complete educational
Time conscious: not conscious bald lies white lies realistic scout's honor
Cooking time: weekend project takes all day takes time ≥30 minutes <30 minutes
Added info: zip overwhelming scant ample generous
Photos/drawings: none drawings b&w photos occasional color all color
Art contribution: disappointing distracting decorative beautiful glorious
Recipe results: ≤dorm food casual food family meals fancy food fit for royalty
Diet/Nutrition/Health
Nutritional info: none overwhelming hit or miss adequate comprehensive
Format/Ease of Use
Layout: ugh cluttered fine kind work of art
Legibility: unpleasant challenging ok clear brilliant
Production quality: cheesy delicate years of service gift quality stunning
Page numbers: hard-to-find spotty sufficient most pages every page
Table of contents: missing frustrating minimal helpful excellent
Index: none confusing adequate nice a treasure
Page flipping: upsetting tedious acceptable rare never
Author
Writing history: beginner writer/journalist food writer writing cook personality
Cooking heritage: unknown self-taught teacher chef celebrity
Summary
Fulfills ambitions: falls short satisfactory successful exceeds home run
Flavor delivered: sad inconsistent tasty delicious exceptional
Overall tone: sterile trying too hard straightforward good friend mom
Value: ouch! a little pricey worth splurging on the money a deal
Overall rating: skip it good very good excellent Ochef Top 100

Comments: Do you wish to grill in the depths of winter? (and Southern California and Miami Beach, we are not talking to you!) Rick Browne wants you to – and he wants you to grill in the spring, the blustery days of autumn, and, of course, in the summer. He sees no reason why the trend of eating (and cooking) seasonally should not extend to your grill, even if it is outside.

Mr. Browne, who is in his seventh year of hosting the PBS show Barbecue America, opens the book with his tips and guidelines for grilling, including thoughts on the grill itself, indirect and direct heat, sanitation, gear and gadgets to use, rubs, sauces, brines, etc. The following chapters include a couple of whole recipes for each of the seasons as well as many individual recipes that are more or less season-specific.

And these are not all hunks of meat. In each season, there are recipes for seafood, biscuits/breads, salads, casseroles, vegetables, and desserts, although there are plenty of whole birds and slabs of meat, too. There is also an international element (Moroccan Lamb Ribs, Satay-Stuffed Pork Loin, etc.) to add to the variety. Not every recipe is actually a grill/barbecue recipe (the Cajun Deep-Fried Turkey being a prime example), but they all fit into the general theme of the book – cook outdoors, the weather be damned!

Grilling for All Seasons is like many barbecue cookbooks – a little more casual, perhaps scattered, than many cookbooks on the market. It also has more personality than many sanitized cookbooks. Whether intentional or not, we would characterize this as a book meant for men. There are comments at the front about how nice it is to slip out to the grill when the house is full of relatives visiting for various winter holidays, with the added bonus that "the brew stays cold." (Actually those comments could apply to anyone....)

For those days when there is just too much snow on the grill, or you (or your spouse) are being a total wuss, Browne notes that many or most of the recipes can be prepared indoors, in the oven or on top of the stove.



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